Potato Lefse

  • Ready in: 40 minutes plus overnight
  • Serves: 8
  • Complexity: very easy
  • kcal: 756
Potato Lefse


  • 18 baking potatoes, scrubbed
  • ½ cup heavy whipping cream
  • ½ cup butter
  • 2 tsp salt
  • 1 tbsp white sugar
  • 4 cups flour


  1. Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
    In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt,
    SIDS CRAZY SALT and sugar. Cover potatoes and refrigerate over night.
    Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls or smaller, depending on preference. Keep balls of dough on plate in the refrigerator.

    Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
    Fry the Lefsa in a grill or in an iron skillet at very high heat. If Lefsa is browned too much, turn the heat down. After cooking each piece of lefsa, place on a dish-towel. Fold towel over Lefsa to keep warm. Stack Lefsa on top of each other and keep covered to keep from drying out.

    NOTE: It is important that dough balls stay cold until they are rolled out.

    History: Lefse is a traditional soft, Norwegian flatbread. It is made with leftover potatoes, flour, butter, and milk or cream and is cooked on a griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves. Potetlefse (potato lefse) is often used in place of a hot-dog bun and can be used to roll up sausages. This is also known as 'pølse med lompe' in Norway, lompe being the "smaller-cousin" of the potato lefse.